Ah, I still remember the Belgian waffles I had a dozen times from Galet Waffles near Grand Place (Brussels). I got the best taste there. There were 2 styles Brussels Waffle and Liege Waffle - both were awesome.
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Its festive season here and had Friday Dinner - Biryani at my friend’s place. Chicken Biryani is my favorite dish and this Kolkata Biryani style with its boiled potato and egg is the best I like.
This biryani was order from a best in city restaurant chain (started at 1941) where the chefs are great descendants of the chefs who originated Kolkata Biryani from the past. They have some top secret ingredients and recipe which makes it so addictive.
Check below if you want to know more about this cuisine.
Story of Biryani (unverified, word of mouth)
Story 1: The Mughal Soldiers’ Story (Army Biryani)
Era: 16th to 17th century (Mughal campaigns under Akbar and Aurangzeb)
Region: North India
Story: Mughal soldiers were growing weak on long campaigns. To feed them efficiently, army cooks created a one-pot meal of rice, meat, and spices, slow-cooked over fire — the early proto-biryani. It was nutritious, filling, and easy less time taking to make in bulk.
Story 2: The Royal Mughal Story (Kitchen of the Emperors)
Era: 16th to 18th century
Region: Delhi, Agra, Lucknow
Story: The Mughals brought the Persian pulao (fragrant rice dish cooked in stock or broth with spices and other ingredients like meat, vegetables) with them. In the royal kitchens, the chefs began enhancing it by layering marinated meat and rice, sealing it, and slow-cooking with saffron, ghee (clarified butter) and spices.
Story 3: The Nawab Wajid Ali Shah Story (Birth of Kolkata Biryani)
Era: Mid-19th century
Region: Kolkata (West Bengal, then Calcutta)
Story: When the Nawab of Lucknow - Wajid Ali Shah was exiled to Kolkata by the British, he brought his royal cooks. Due to financial hardship, meat was reduced, and potatoes were added to stretch the dish. Origin of Kolkata Biryani is from Lucknow Biryani.
Story 4: The Nizam’s Story (Birth of Hyderabadi Biryani)
Era: 17th to 18th century
Region: Hyderabad (Telangana)
Story: Under the Nizams of Hyderabad, Persian cooks fused Mughlai (Mughal cuisine) and South Indian techniques. The raw marinated meat layered with rice, sealed, and slow-cooked style emerged.
Story 5: The Arcot Nawabs Story (Birth of Ambur Biryani)
Era: 18th century
Region: Tamil Nadu (Ambur, Vellore)
Story: The Nawabs of Arcot introduced biryani in Tamil Nadu region. Local cooks adapted it using seeraga samba rice, curd, and dried red chilies but no saffron or more spices.
Note:
There may be other stories outside of India - some says it was originated in Persia (Present day Iran). Some people confuse it with a dish called Pulao or Fried Rice. Sealed and Steam on Rice makes it different and cooking it in home is somewhat difficult due to the complex sealing technique.
Sample Image from internet - How it is cooked in the Kitchen:
As you can see from the color - it is Hyderabadi Biryani - note the seal bordering around the Cauldron.
Styles and Types of Biryani
Style 1: Kolkata Biryani
Origin: East India (19th Century). Introduced by Nawab Wajid Ali Shah when he was exiled from Lucknow to Kolkata.
Ingredients: Mutton or Chicken, Basmati Rice (long grains only), Potatoes (half cut), boiled eggs, clarified butter (Ghee) and Rose water.
Spices: Cardamom, Cinnamon, Nutmeg, Sweetness essence etc.
Cooking Method: Slow cooked with steam on a sealed cauldron. The rice and meat are layered separately and finished under steam.
Colour: Light Golden or Pale Yellow.
Texture and Taste: Light, fluffy, fragrant rice with subtle sweetness. Potatoes add a creamy texture.
Think of it as: Delicate and Refined but not oily or spicy.
Style 2: Lucknow / Awadhi Biryani
Origin: North India (18th Century). In the Royal Kitchens of the Nawabs of Awadh (Present day - Lucknow).
Ingredients: Mutton or Chicken, Basmati Rice, clarified butter (Ghee), Saffron, Rose water, Screw Pine essence (Kewra water).
Spices: Cardamom, Cloves, Cinnamon and Bay Leaves.
Cooking Method: Slow cooked with steam on a sealed cauldron. The meat is cooked first in its meat broth (Yakhni) then layered with partially cooked rice and then it is sealed to finish.
Colour: Light Golden or Pale Yellow.
Texture and Taste: Soft and fluffy rice with subtle, royal aroma but not spicy.
Think of it as: Elegant and Aromatic but not Hot.
Style 3: Hyderabadi Biryani
Origin: Central India (17th Century). By the Nizams of Hyderabad.
Ingredients: Mutton or Chicken, Basmati Rice, Onions(fried), Mint, Coriander, Saffron and Yogurt.
Spices: Red Chili and Garam Masala (mixture of cumin, coriander, cardamom, cinnamon, black pepper, cloves, and nutmeg)
Cooking Method: Either raw meat and raw rice cooked together or pre-cooked meat with rice. The cauldron is sealed and cooked on low flame.
Colour: Deep Golden or Orange with visible layers.
Texture and Taste: Moist, flavourful, very hot and spicy, and rich.
Think of it as: Grand, Hot and Fiery with full of Spice and Aroma
Style 4: Ambur Biryani
Origin: South India (18th Century). Developed by the Nawabs of Arcot in the town of Ambur, Tamil Nadu.
Ingredients: Seeraga Samba rice (small grain), Mutton or Chicken, Curd, Red Chilies(dried), Mint, Tamarind and Coriander.
Spices: Fewer Garam Masala (fewer mixture of cumin, coriander, cardamom, cinnamon, black pepper, cloves, and nutmeg), more Chili Powder
Cooking Method: Rice and Marinated meat on curd cooked together in one pot (without the seal).
Colour: Reddish-brown.
Texture and Taste: Slightly tangy, not greasy. Rice grains are separate and aromatic.
Think of it as: Rustic and Homely with a tangy flavour
Note:
There are many other styles which I am not aware of or has tasted.
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I love the effort and detail you’ve put into this! I came in thinking biryani was a lamb-only dish, and came out an expert 
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Went to a really fun all you can eat Korean BBQ last night in Honolulu and then stopped by Dukes for some hula pie and a couple of mai tais 
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I haven’t tried a Korean BBQ place but I want to, with the little skillet thing in the middle of the table!
That dessert looks so interesting! 
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So if I’m slicing cheese on bread and melting it in a microwave, I’m allowed to call this pizza?
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Maybe pizza-adjacent.
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and I always argue about Zapiekanka. She says it’s not pizza; I say it’s close enough.
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It’s more like a pie
What? Zapikanka is like french bread pizza without any sauce. Just add sauce and it’s what they served us at school lunch every Friday 
Google tells me that exactly Zapiekanka is a Polish say sandwich (with french bread you say?), French thing query gives me shape of english shepherd’s pie. But I meant the dish of Ukrainian cuisine which we also call zapekanka, and mostly made of cottage cheese with raisins. But could also be made of potatoes.
Here are images.
Polish:
French:
Ukrainian:
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Oh yes! Yours looks like a pie! I bet its tasty!
Cottage cheese you say? Me likey.
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Cooked myself and the rest of the family a classic Danish cuisine wienerschnitzel. It’s not served as it is traditionally in Vienna.
In Denmark it’s served with fried potatoes, peas. And a boy (a lemon slice with horseradish, capers and a anchovy. I skipped the last part due my strong feelings against fish)
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That sounds interesting. With anchovy and schnitzel (only a real schnitzel if it’s veal) I would call this a surf-n-turf 
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wienerschnitzel Is always made of veal. If it’s pork, we would just call it schnitzel.
The horseradish, capers adds something extra to the meal. The anchovy is just umami.
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That’s the right way! Forgot to ask: Are you eating the lemon or just using it to season the schnitzel?
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Since it isn’t a wedge, it’s mainly use to season. If people eat it, I’m unsure off. Some might do because they like lemons. My wife probably would.
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